Betel Nut Fragrance Liu Bao

Traditionally, the Yao Tribe 瑶族 in South China made Liu Bao 六堡 by flash cooking the tea leaves in 90°C water after withering, then smoking them. The resultant flavour is reminiscent of Betel nuts from Hunan, thus named 槟榔香六堡. This batch is made in a similar method with leaves harvested from aged tea trees in the Burmese Kokang region. Lighter oxidized than usual, the brew is smooth with a glutinous rice smoothness and grass-jelly sweetness. Age for a mellower, more rounded mouthfeel over time.

​Origins: Harvested in Kokang, Myammar. Processed in Wuzhou, Guangxi, China.

Harvest: 2016

Grammage: 50g